Flu buster baobab Hot toddy

Flu buster baobab hot toddy

Soothing, warming and comforting, this is one of those simple but powerful hot drinks that will raise your spirits as well as strengthen your immune system. We loved the flavour element the thyme added and so were quite generous with it, but you don’t have to get stuck on the ingredients – you can tweak it in a hundred different ways – and we give you some ideas to play with whatever suits your mood in the moment. Besides being a satisfyingly enjoyable blend, each ingredient in this tea was chosen for its flu-preventing health benefits. And you’ll notice we steer away from using boiling water, and allow the tea to cool before adding many of the ingredients so as to preserve the nutritional goodness in each.

Here’s what you get:
Baobab powder is a nutrient-dense wholefood packed with Vitamin C, calcium, potassium, magnesium and fibre which also acts as a prebiotic.

Cinnamon has anti-inflammatory, anti-bacterial, and antioxidant properties. (Be sure to use non-irradiated Ceylon cinnamon.)

Honey is anti-bacterial, effective at fighting infections, and soothing a sore throat. (Make sure it’s raw honey!)

Thyme reduces inflammation in the throat and helps to soothe an itchy cough thanks to its antibacterial, antifungal and spasmolytic properties.

Mint can help alleviate inflammation and the temperature-spike associated with headaches.

Lemons are alkalising, helping to balance the body’s PH and fight illness. They are also antibacterial, and – of course – rich in Vitamin C.


Makes 3 mugs:

  • 1 Tbsp baobab powder
  • 1 Tbsp cinnamon powder
  • 2-3 Tbsp Honey (or Xylitol/Coconut sugar for Vegans) to taste
  • 3 bags Rooibos tea or 2 heaped Tbsp loose tea
  • 4 leafy sprigs fresh mint
  • a generous handful fresh thyme
  • 1 small juicy organic lemon


  1. In a small bowl, mix the baobab powder and cinnamon together with the honey.
  2. Brew the rooibos tea with about 4 cups of almost-boiling water. Allow to cool slightly. (+/- 5 minutes)
  3. Add the thyme and mint and give it a minute to steep.
  4. Stir the spiced honey into the tea, and use a little hot (not boiling) water to get every scraping of honey out the bowl.
  5. Squeeze the lemon into the tea and give it a good stir.
  6. Pour into mugs through a tea strainer or sieve.

Replace the thyme and mint with finely sliced fresh ginger
For added heat and spiciness, include a pinch of cayenne pepper or chilli flakes

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